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Thursday, January 2, 2014

Buttermilk Biscuits

When you go to a potluck in the south there are three things you will always find fried chicken, macaroni and cheese, and biscuits or rolls. We eat biscuits for breakfast with gravy, ham, honey, jam and we eat them for dinner as a side slathered with butter and maybe some honey then too. Tonight I used mine to soak up the red wine sauce from the beef and it was WONDERFUL!

If you live in the south you need a good biscuit recipe and I thought I had found the best... till I tried these. The method of making these is slightly different but helps to keep them fluffy, when we over mix the dough it tends to become heavy and not nearly as light as they should be. I hope that you will try making them this way once you do you will be hooked!

Remove butter from freezer and grate butter using the smaller holes of a
box grater, then remove flour from freezer and toss grated butter into
flour using a wooden spoon, until butter is evenly distributed.

Remove
buttermilk from freezer, stir and pour over flour mixture.

Mix using a
wooden spoon and one hand until mixture begins to come together adding 2
Tbsp milk (chilled from fridge) as needed toward end of mixing to help mixture come together.

Pat
mixture over a floured surface to about 1-inch thick.

Cut into circles
using a biscuit cutter and transfer to a Silpat lined baking sheet.